Functional Collagen & Gelatin for Better-For-You Formulations

GELITA's collagen proteins offer formulators innovative solutions for crafting nutritious snacks and beverages that align with consumer demands. The market has been captivated by products featuring more protein and less sugar. This year at IFTfirst, we are excited to introduce our latest ingredient, OPTIBAR®, aimed at enhancing your protein bar experience. Additionally, SOLUFORM®, our next-generation gelatin, supports the creation of healthier gummy recipes with reduced sugar and increased protein, while maintaining the unique gelatin texture and rich flavor release.

Beverages provide a convenient way to supply essential nutrients. By incorporating GELITA's Bioactive Collagen Peptides®, beverage manufacturers can develop versatile drink concepts that cater to a variety of consumer health preferences.

Make sure to visit booth S2408 to learn more or meet with a GELITA expert on how we can expand your health & nutrition portfolio. 

 

Click Here To Register

 

NEWLY LAUNCHED AT IFT 2025 (WATCH BELOW)

OPTIBAR® 

Launching in the North American market at this year's IFT is GELITA's newest product, OPTIBAR® , which serves as an innovative solution, allowing manufacturers to create sugar-free binders without compromising on taste or texture.

  • Extremely high protein content
  • Effortless recipe integration
  • Soft and supple experience

LEARN MORE: OPTIBAR®

SOLUFORM® 

GELITA’s new Hybrid Smart technology platform is specially designed to meet the high demand for better-for-you products! 

  • High protein content
  • Fortification without compromising texture and taste
  • Highly efficient manufacturing process

Next-generation gelatins with Hybrid Smart Technology! 

 

LEARN MORE ABOUT: SOLUFORM®

OPTIBAR SOLUFORM
IFT presentation

Taste of Science: Formulating High-Protein and Reduced-Sugar Bars: Tackling Challenges in Texture, Binding, and Taste

High-protein and low-sugar bars remain a rapidly growing segment in the functional food market, yet developers continue to face challenges with texture, taste, and binding, especially when striving for clean labels and formulations that meet consumer demands. This session will examine a new collagen ingredient solution that supports protein enrichment while improving the mouthfeel and structure of high-protein bars without compromising product quality. Additionally, the session will highlight a new binding system for low-sugar cereal and granola bars that eliminates common issues such as stickiness, brittle textures, or off-flavors associated with conventional polyols or syrups. Attendees will gain practical insights into selecting and applying this ingredient across different bar formats, with discussion of shelf life, nutritional profiles, and consumer sensory data. Whether you are reformulating for improved performance or developing new SKUs in the better-for-you snack space, this session offers strategies backed by formulation science to meet modern demands in bar innovation.

Join Us:

  • Monday, July 14, 2025 11:45 AM to 12:00 PM · 15 min. (America/Chicago)
  • Exhibit Hall A - Taste of Science (Booth S2852)

 

What do consumers need, what do they want, and what are they looking for in the products they purchase? Get all your questions answered at IFT 2025:

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